Mia Wynwood
2217 NW Miami Ct, Miami, FL 33127 · Permanent Food Service · License 2337410
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection1 intermediate, 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoop on top of the ice machine. Employee removed it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gasket soiled.
Earlier inspections 1
B89Routine inspection6 violations, 1 high priority No follow-up needed
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed cooked mixed potatoes and onions (98°F - Cold Holding); Chef reheated cooked mixed potatoes and onions 2nd temp: (162°F)
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed smoked salmon not linked to consumer advisory on small breakfast menu. Per chef, smoked salmon is cold smoked. Establishment was able to print out a new menus containing asterisk linking consumer advisory.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a utensils in a utensil container inside handwashing sink basin at cookline.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoops touching sugar and flour in dry storage area. Also observed for inside the rice in prep area.
In-use tongs stored on equipment door handle between uses.
Observed two tongs on oven handles on cooking.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed missing cove molding for handwashing sink in prep station.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.